Start by adding oil to the bottom of the pressure cooker pot.
1 tablespoon olive oil
Click 'sauté'. Dice the chicken into small pieces then add to the pot.
3 boneless, skinless chicken breasts
Brown the chicken on all sides. The chicken does not need to be cooked through.
Add the herbs to the chicken.
1/2 teaspoon dried thyme, 1/2 teaspoon dried rosemary, 1/4 teaspoon salt & pepper, 1 teaspoon garlic powder
Chop the onion, celery, and carrots. Add to the pot.
1 small white onion, 3 stalks celery, 3 stalks carrots
Add the chicken broth to the pot.
32 ounces chicken broth
Close the lid and make sure the steam release valve is set to 'seal' on the top.
Set the pressure cooker to 'poultry' and set for 15 minutes. Hit 'start'.
Once the pressure cooker runs through the 15 minutes cycle let it either naturally release for another 10 minutes or so OR you can manually release by using a spoon and moving the valve to release. Let the steam release completely then open the lid.
Set the pressure cooker to 'simmer' for 7 minutes. Add the egg noodles to the pot. Stir and let the noodles cook.
8 ounces egg noodles
In a bowl, add the heavy whipping cream. Spoon the cornstarch into it and stir to combine everything. Let cook an additional 2 minutes.
1 cup heavy whipping cream, 2 tablespoons cornstarch